Effects of dietary astaxanthin supplementation on the oxidative stability of meat from suckling lambs fed a commercial milk-replacer containing butylated hydroxytoluene

Meat Science

Volumn 156, Issue , 2019, Pages 68-74

  Carballo, Diego E ^a   Giráldez, F Javier ^a   Andrés, Sonia ^a   Caro, Irma ^b   Fernández Gutiérrez, Miguel ^a   Mateo, Javier ^a  

^a UNIVERSITY OF LEÓN   (Spain)

^b UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

Dairy sheep; Haematococcus pluvialis; Lipid oxidation; Meat colour

Indexed keywords

COLOR; DIETARY SUPPLEMENTS; STABILITY;

BUTYLATED HYDROXYTOLUENE; COOKED MEAT; DAIRY SHEEP; FROZEN MEAT; HAEMATOCOCCUS PLUVIALIS; LIPID OXIDATION; OXIDATIVE STABILITY; SUCKLING LAMBS;

MEATS;

ANTIOXIDANT; ASTAXANTHIN; BUTYLCRESOL; LIPID; XANTHOPHYLL;

ADIPOSE TISSUE; ANIMAL; ANIMAL FOOD; CHEMISTRY; COLOR; COOKING; DIET; DOMESTIC SHEEP; DRUG EFFECT; FEMALE; FOOD STORAGE; NEWBORN; OXIDATION REDUCTION REACTION; PHYSIOLOGY; RED MEAT; VETERINARY MEDICINE;

ADIPOSE TISSUE; ANIMAL FEED; ANIMALS; ANIMALS, NEWBORN; ANTIOXIDANTS; BUTYLATED HYDROXYTOLUENE; COLOR; COOKING; DIET; FEMALE; FOOD STORAGE; LIPIDS; OXIDATION-REDUCTION; RED MEAT; SHEEP, DOMESTIC; XANTHOPHYLLS;

EID: 85066020232     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2019.03.020     Document Type: Article

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